my sister loves to cook. can anyone give me recipes on chocolate or cookie related desserts?

Question

give me recipes to die for. something you think is magnificent.

Answer 1

Kahlua Bowl Cake

INGREDIENTS:
1 chocolate cake, 13 x 9-inches, cooled, cut in cubes
1/2 cup Kahlua
1 package chocolate instant pudding, prepared
12 ounces Cool Whip
1 chocolate toffee candy bar (Skor)
PREPARATION:
Assemble in a 2-quart bowl:
Put half of the cake cubes in the bottom of the bowl then pour half of the Kahlua over the cake. Spread half of the pudding over the cake and Kahlua then spread half of the Cool Whip over the pudding.

Repeat layers then break the Skor bar up and sprinkle pieces over the top.

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Mississippi Mud Cake

INGREDIENTS:
2 cups all-purpose flour
1/4 teaspoon salt
1 teaspoon baking powder
1 1/4 cups strong brewed coffee
1/4 cup bourbon or brandy
5 1-ounce squares unsweetened chocolate
1 cup butter (2 sticks)
2 cups sugar
2 eggs, at room temperature
1 1/2 teaspoons vanilla extract
unsweetened cocoa powder
sweetened whipped cream or ice cream, for serving
PREPARATION:
Preheat oven to 275°. Sift the flour, salt, and the baking powder together ensuring it is mixed in well.
Combine the coffee, bourbon or brandy, chocolate, and butter or margarine in the top of a double boiler.
Heat until the chocolate and butter have melted, stirring occasionally.
Pour the chocolate mixture into a large bowl. Using an electric mixer on low speed, gradually beat in the sugar. Continue beating until the sugar has dissolved.
Raise the speed to medium and add the sifted dry ingredients. Mix well, then beat in the eggs and vanilla until thoroughly blended.
Pour the batter into a generously greased 3-quart bundt pan that has been dusted lightly with cocoa powder or flour. Adjust rack so cake will bake in top half of oven. Bake for about 1 hour 20 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Let cake cool in the pan for 15 minutes, then unmold onto a wire rack. Let cool completely.
When cake is cooled, dust lightly with cocoa powder. Serve with sweetened whipped cream or ice cream, if desired, or drizzle with chocolate or vanilla glaze

Answer 2

Hi Ben,

How about some really easy chocolate cookies?



3 Car Garage Cookies

Recipe By :Norie Berndt
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
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1 box pudding included german chocolate cake mix
6 ounces semisweet chocolate chips
1/2 cup rolled oats
1/2 cup golden raisins
1/2 cup vegetable oil
2 eggs -- slightly beaten

heat oven to 350º

in large bowl, combine all ingredients, blend well

drop dough by rounded teaspoons 2 inches apart onto ungreased cookie sheet

bake at 350 for 8-10 minutes or until set

cool for 5 minutes, remove to a wire rack to continue cooling

Description:
"makes 4 dozen"


Brent Evans at Personal Chefs Network

Answer 3

bake a chocolate cake, let it cool, cut it into cubes

layer in a dish:

cake cubes
chocolate instant pudding (soft but not fully set)
cool whip
cherry pie filling

repeat layers ending with cherry pie filling...

Another favorite is

bake brownies - let them cool in the pan
mix cream cheese & some sugar (like frosting), put on brownies
slice strawberries and put on frosting
add a can of crushed pinapple (drained)
then sprinkle some coconut
and some diced up nuts
and drizzle with chocolate syrup

Answer 4

HOT FUDGE PUDDING CAKE
1 ¼ cups granulated sugar, divided
1 cup flour
½ cup cocoa, divided
2 tsp. baking powder
¼ tsp. salt
½ cup milk
1/3 cup butter or margarine, melted
1 ½ tsp. vanilla extract
½ cup packed light brown sugar
1 ¼ cup hot water
1. Heat oven to 350 degrees
2. Stir together ¾ cup granulated sugar, flour, ¼ cup cocoa, baking powder and salt. Stir in milk, butter and vanilla; beat until smooth. Pour batter into ungreased 9 inch square baking pan. Stir together remaining ½ cup granulated sugar, brown sugar and remaining ¼ cup cocoa; sprinkle mixture evenly over batter. Pour hot water slowly over top . Do not stir.
3. Bake 35 to 40 minutes or until center is almost set. Let stand 15 minutes; spoon into dessert dishes, spooning sauce from bottom of pan over top. Serve warm with ice cream.
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OREO BALLS

1 package Oreo cookies
1 (8oz.) package cream cheese, softened
Chocolate almond bark for dipping

Crush Oreos (put in large freezer bag and use rolling pin to crush)
Mix crushed cookies with cream cheese.

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Answer 5

Go to the source... http://www.hersheys.com/recipes/recipes/search-results.asp

Answer 6

get sum cookies n' cream icecream and eat it.

Answer 7

Choc-Oat-Chip Celebration Cookies

Ingredients
1/2lb. (2 sticks) margarine or butter, softened
1cup firmly packed brown sugar
1/2cup granulated sugar
2 eggs
2tablespoons milk
2teaspoons vanilla
1-3/4cups all-purpose flour
1teaspoon baking soda
1/2teaspoon salt (optional)
2-1/2cups Quaker® Oats (quick or old fashioned, uncooked)
2cups (12 oz.) mini semi-sweet chocolate chips
1cup chopped nuts (optional)


Preparation Steps
1.Heat oven to 375° F.
2.In large bowl, beat margarine and sugars with electric mixer until creamy. Add eggs, milk and vanilla; beat well. Add combined flour, baking soda and salt; mix well. Stir in oats, chocolate chips and nuts; mix well.
3.Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.
4.Bake 9 to 10 minutes for a chewy cookie or 12 to 13 minutes for a crisp cookie. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.
Recipe Yield:
ABOUT 5 DOZEN
Serving Size:
1 cookie (undecorated)



http://www.quakeroatmeal.com/qo_quakerki...

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The real, the original, the authentic Nestle Toll House Chocolate Chip Cookie Recipe
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks, 1/2 pound) butter, softened
3/4 cup granulated [white] sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-ounce package) NESTLE TOLL HOUSE Semi-Sweet Chocolate Morsels
1 cup chopped nuts
______________________________...
COMBINE flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla in large mixer bowl. Add eggs one at a time, beating well after each addition; gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
BAKE in preheated 375-degree [Fahrenheit] oven for 9 to 11 minutes or until golden brown. Let stand for 2 minutes; remove to wire racks to cool completely.
PAN COOKIE VARIATION: PREPARE dough as above. Spread into greased 15"x10" jelly-roll pan. Bake in preheated 375-degree [Fahrenheit] oven for 20 to 25 minutes or until golden brown. Cool in pan on wire rack.
FOR HIGH ALTITUDE BAKING (>5,200 feet): INCREASE flour to 2 1/2 cups; add 2 teaspoonfuls water with flour; reduce both granulated sugar and brown sugar to 2/3 cup each. Bake at 375 degrees Fahrenheit, drop cookies for 8 to 10 minutes and pan cookies for 17 to 19 minutes.

Source(s):
http://www.recipelink.com/copycat.html.....

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This is a great recipe I've made it several times and always comes out good,I use "I cant believe its not butter", or butter flavored margarin instead of butteras it has a higher smoke point than butter and makes for a more smoother creamier end result, I also use a hand mixer to stir the fudge with on the stove top this keeps it from burning and also incorporates a lot of air into the mix keeping it nice and fluffy.another trick is to keep a pastry brush with a cup of water to brush down the sides of the pan to keep the sugar from cristalizing on the sides and getting into the candy, also use a good non-stick thick bottom pan helps,i usually make a double batch and split it up at the very end when you add the nuts and add a about a shot of different liquers, peppermint, rum ,gran marinia,rasberry etc..and seperate into different glass cake pans lined with butter or margarin......




Fantasy Fudge

Prep Time: 10 min
Total Time: 25 min
Makes: 3 lb. or 40 servings, about two squares each


3 cups sugar
3/4 cup (1-1/2 sticks) butter or margarine
1 small can (5 oz.) evaporated milk (about 2/3 cup)
1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Baking Chocolate, chopped
1 jar (7 oz.) JET-PUFFED Marshmallow Creme
1 cup chopped PLANTERS Walnuts
1 tsp. vanilla



LINE 9-inch square pan with foil, with ends of foil extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan. Bring to full rolling boil on medium heat, stirring constantly. Boil 4 min. or until candy thermometer reaches 234°F, stirring constantly to prevent scorching. Remove from heat.
ADD chocolate and marshmallow creme; stir until completely melted. Add walnuts and vanilla; mix well.
POUR immediately into prepared pan; spread to form even layer in pan. Let stand at room temperature 4 hours or until completely cooled; cut into 1-inch squares. Store in tightly covered container at room temperature.




KRAFT KITCHENS TIPS


Size-Wise
A serving of this sweet treat is two squares. You'll find that a small portion goes a long way on chocolate flavor.

Variation - Classic Fantasy Fudge
Prepare recipe as directed, using 3/4 cup (1-1/2 sticks) margarine and substituting 1 pkg. (12 oz.) semi-sweet chocolate chips for the chopped BAKER'S Semi-Sweet Baking Chocolate and a 13x9-inch baking pan for the 9-inch square pan.

Source(s):

http://www.kraftfoods.com/jetpuffed/jp_s...

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Champagne Cake Recipe courtesy Sandra Lee
Cooking spray
1 box (1-pound 2 1/4-ounce) moist white cake mix
1 1/4 cups extra dry Champagne
1/3 cup vegetable oil
3 large egg whites
1 can whipped white frosting
1/4 teaspoon Champagne flavoring
Silver mini disco balls, optional
Silver Dragees, optional, if available in your area
Silver edible glitter, optional

Preheat the oven to 350 degrees F. Lightly coat the bottom of a 9 by-13-inch cake pan with cooking spray.
In a large mixing bowl combine the cake mix, Champagne, vegetable oil, and egg whites. Beat on low speed with an electric mixer until just combined. Scrape down the sides of the bowl with a rubber spatula and continue beating on medium speed for 2 minutes. Pour into the prepared cake pan and bake for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Remove it from the oven and cool completely.
Empty the frosting into a small bowl and add the Champagne flavoring. Stir to combine and set aside.
To make the mini-cakes, with a 3-inch ring mold (or use an 8-ounce pineapple can with top and bottom removed) stamp out 6 cakes. Slice the cakes in half, horizontally, to make layers. Frost the bottom layer, replace the top layer and frost the tops and sides of cake. Decorate with the disco balls, Dragees, and glitter, if using.
Cook's notes: Champagne flavoring and edible glitter are available where cake and candy making supplies are sold. Dragees, or silver candy balls, are not available in all states.
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Piña Colada Cake and Frosting

INGREDIENTS:
Cake:
1 (approx. 18.25 ounces) box white cake mix
1 small package (4 serving size) vanilla or French vanilla instant pudding mix
1/4 cup vegetable oil
1/2 cup water
1/3 cup light rum
4 eggs
1 can (8 ounces) crushed pineapple, undrained
1 cup flaked coconut
.
Frosting:
1 can (8 ounces) crushed pineapple, undrained
1/3 cup light rum
1 small package (4 serving size) vanilla or French
vanilla instant pudding mix
1 container (8 ounces) Cool Whip
coconut to taste, toast* if desired

PREPARATION:
Cake:
Grease and flour a 13 x 9-inch pan or two round 8-inch layer cake pans. Preheat oven to 350°. Mix cake mix, pudding, oil, water and rum. Add eggs, one at a time, beating well after each addition.

Pina Colada Cake
Your favourite drink in cake form! Baked with authentic Bacardi rum.
Stir in pineapple then fold in coconut. Bake for 25 to 35 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
Frosting:
Mix crushed pineapple, rum, and vanilla instant pudding. Beat until it thickens. Fold in 1 container of Cool Whip. Frost cake and sprinkle top with coconut or toasted coconut.
* To toast coconut: Spread coconut in shallow pan. Bake at 350° for about 15 minutes, stirring frequently, until lightly browned.

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Kahlúa® Brownies
½ cup butter
3 ounces unsweetened baking chocolate
1 ½ cup sugar
3 eggs
1 ½ cup all purpose flour
½ teaspoon baking powder
½ teaspoon salt
1/3 cup Kahlúa®

Heat oven to 350ƒ F (180ƒ C)
Grease an 8 X 8 inch cake pan.
Mix together the flour, baking powder, and salt, and set aside.
In a saucepan over low heat, melt the butter and chocolate, stirring frequently until smooth.
Remove the saucepan from heat, and let cool.
Beat eggs and sugar until light. Mix in cooled chocolate mixture and Kahlúa® flour mixture. Spread in the cake pan and bake for 40 minutes or until a toothpick inserted in the middle comes out clean.
Cool slightly, then brush the top with about 1-2 tablespoons of Kahlúa®.
Cut into squares.

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Kahlúa® Chocolate Cake
3 eggs, separated
¾ cup granulated sugar
¼ cup butter
1 cup light brown sugar, packed
2 ¼ cups all-purpose flour
½ cup unsweetened cocoa powder
1 ½ teaspoon, baking soda
¾ cup strong cold coffee
¾ cup Kahlúa®
Kahlúa® Frosting

Grease & flour two 9 inch cake pans.
Preheat oven to 350† F.

Beat egg whites until frothy; then beat in sugar until stiff peaks form. Set aside. Cream butter and brown sugar until fluffy. Beat in egg yolks, one at a time. Sift flour, cocoa, baking soda together. Add to creamed mixture alternately with coffee and Kahlúa®: blend well. Fold egg whites into batter. Pour into prepared pans.
Bake 30-35 minutes, or until done. Cool 10 minutes. Invert on wire rack; remove pans. Cool before frosting. Serves 10-12

Kahlúa® Frosting:
In large bowl, cream 6 tablespoons. butter and 1 pound sifted powdered sugar. Add 3 tablespoons unsweetened cocoa powder, 3 tablespoons Kahlúa® and 2-3 tablespoons hot coffee; beat until smooth.